Cooking with the Hen – Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils

I don’t know why I decided to make a new soup recipe on a hot day in April, but oh my goodness am I so glad I did. It was filling, flavorful, and hit the spot for whatever randomness my pregnant body was craving (not to mention it’s nutritious). Henry was very interested in its creation, probably because I used a million and seven dishes to make it, and there were a lot of things to dump (two year olds love to dump anything). It took me about an hour and half of combined prep and cook time, but the end result was totally worth it.

The recipe below was slightly adapted from Katie at the Kitchen Door

Sweet Potato and Coconut Milk with Brown Rice and Lentils

Serves 6.

  • 2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
  • 2 TBS olive oil
  • sea salt and pepper to taste
  • 3 TBS coconut oil, divided
  • 1 large sweet onion, peeled and diced
  • 4 tsp Penzey’s Sweet Curry Powder
  • 1/2 tsp Penzey’s dried ginger
  • 4 c. chicken broth
  • 3/4 c. orange juice
  • 1 c. coconut milk
  • 1 1/2 c. cooked lentils
  • 3 c. cooked brown rice
  • plain yogurt, for serving
  1. Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.

  2. Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the curry powder and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.

  3. In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the cooked lentils and saute until crispy, about 2 minutes. Remove from the heat.

  4. Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils and yogurt.